Chocolate gelato

The best cocoa Cultivar

Sergio’s chocolate gelato is meeting enormous success with the public both in Italy and abroad and has received many awards over the years.
This ingredient is enjoying a highly popular, irrepressible success worldwide and this is why Sergio wants to offer his
customers the possibility to discover the distinctiveness and variety of this noble ingredient through ice cream, too.
Indeed, he proposes the best Cocoa Varieties turned into gelato, including the prestigious Amedei, which has won the
Oscar for being the best chocolate in the world since 2005 until now.
Sergio uses organic Valrhona chocolate: ACAOBA 60% - Dominican Republic, ANDOA NOIRE 70% - Peru, ANDOA LACTEE 39% - Peru, WAINA 35%

CAROB GUM*
Carob gum is derived from carob beans, which contain
substances called galactomannans (thickeners, gelatinising
agent). It has been known ever since the days of Ancient
Egypt when it was used to glue mummy bandages.
GUAR SEED FLOUR*
Guar seed flour is obtained from the bean and is used as
a thickener/gelatinising agent. Origin: Central America and
the Middle East; it started being used in the Forties to make
up for the lack of carob seeds. It is a valuable ally against
diabetes, obesity and high cholesterol.
SODIUM ALGINATE*
Alginate is extracted from brown seaweed, mainly from rocky
sea beds in the US, UK and France. This type of seaweed was
highly appreciated by the Romans due to its cosmetic and
medicinal properties.
CARRAGEENANS*
Carrageenans derive from red seaweed that is widespread in
Europe and in the United States.
Their properties have been known ever since the Romans
who discovered them thanks to the natives who lived in
present-day Ireland.
They were mainly used for gelatinising milk to be able to
keep it longer.

Salt

*The legislature did not provide for any restriction of use as it is a natural product.

From Sergio's creativity the best chocolate gelato

WARNING

... not to be confused with similarly named neighbours.Publish by Rough Guides

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Sergio won in 2016 the prestigious MAM (Maestro d’Arte e Mestiere) prize, the same prize called “Living National Treasure” in Japan and “Maître d’Art” in France. Just 75 Masters received this prize in Italy and Sergio is the only gelato maker who obtained this very important award.